Pumpkin Bread

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Every summer in Cincinnati there is a fine arts and crafts show called Summerfair.  It takes place along the Ohio River at the historic Coney Island amusement park. Yes, it’s usually hot and humid in Cincinnati in the summer but Summerfair is really worth the trip.  Vendors from all over the country come to show their crafts, while people stroll around looking for that perfect treasure.  A couple years ago, my husband surprised me with a homemade pottery bread baker. It’s circular and smaller than the usual loaf pan but makes some delicious bread.

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The pottery is made by Neal Pottery in Lebanon, Ohio and the bread baker comes with 8 recipes. Every recipe I have made has been very good, including this pumpkin bread. This makes less than a regular recipe that you would bake in a regular loaf pan so you could substitute the baking bowl for a large ramekin, or a small loaf pan. I have also made the classic white bread, which is a yeast bread, and it, too, is delicious.

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The recipe for pumpkin bread that came with the baking bowl is very moist and filled with fall flavors.  It’s an easy quick bread recipe.  Start by adding the sugar, eggs, and oil in bowl, and beating ingredients together. Then gradually add the flour, baking soda, cinnamon, and nutmeg into egg mixture. Beat until incorporated. Then add the pumpkin and water and beat until mixed. Grease your baking bowl, or small loaf pan with non-stick spray, and put into a cold oven. Then turn the oven on to 375° F and cook for an hour and 15 minutes. If you would like to buy a baking bowl check out Neal Pottery’s web site or you can find their products on Etsy.

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Pumpkin Bread


  • 1 c. sugar
  • 1/3 c. oil
  • 1 egg
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¾ tsp baking soda
  • 1 c. flour
  • 2/3 c. canned pumpkin
  • ¼ c. water


With a hand mixer, beat sugar, oil and egg together until mixed thoroughly. In a separate bowl, mix salt, cinnamon, nutmeg, and flour together. Slowly add flour mixture to egg mixture until well blended. Add pumpkin and water and mix. Pour into well-greased bread baker, or small loaf pan. Place in a cold oven and set temperature to 375. Bake for 1 hour and 15 minutes, or until a knife inserted into the center comes out clean.


Zucchini Muffins

Happy October everyone! I really enjoy this month, it’s filled with all sorts of fun things to do and great things to eat, which is always a plus! The fall festivals, leaves changing, pumpkin treats, and Halloween are some of the wonderful things that come out of October. There are so many wonderful treats that can be made, and just not enough time to make them all. What is a girl to do!? I love the warm days and cool nights, where I can make a delicious pot of chili  and cuddle on the couch with my cat, Oscar.


I made zucchini muffins last night for my first treat, and I know that this is something you would probably see in August, but I had a little bit of zucchini left from my garden, and wanted to make one more recipe of zucchini bread. This recipe is my Great Grandma Abby’s recipe. It is so delicious, and it might be my favorite quick bread. Grandma Abby is an amazing woman, she is 101 years old and still is the center of any room she enters. She is a master at card games, I rarely see her lose. Some of my favorite foods are recipes that she has made, like her potato salad, egg nog pie and, of course, zucchini bread.


For her zucchini bread recipe, start by grating a cup of zucchini, and setting that aside. You can peel the skin if you like, but I leave the skin on the zucchini as I grate. I like how it gives the muffins specs of color. It’s also where many of the vitamins and minerals are in the zucchini. To make the batter, start by adding sugar, eggs, oil, and lemon and orange extracts to a medium bowl, and stir until combined. Next add the dry ingredients including the flour, baking powder, baking soda, and nutmeg. Then add the zucchini, and mix until all ingredients are incorporated. Be careful not to over mix as this can make the muffins dense, hard and chewy.

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Zucchini Muffins

  • 1 c. sugar
  • 2 eggs
  • ½ c. vegetable oil
  • 1 tsp. lemon extract
  • ½ tsp. orange extract
  • 1 ½ c. flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. nutmeg
  • 1 c. zucchini, grated

Preheat oven to 375 degree. Mix together sugar, eggs, oil and lemon and orange extracts just until combined. Then add flour, baking powder, baking soda, nutmeg and zucchini. Stir until just combined. Grease or line a muffin pan, and add batter until about 3/4 full in each cup. Bake at 375 degrees until golden brown for 20-22 minutes. Allow muffins to cool to room temperature before serving.